A Little South of the Texas Border!

Mom and Dad were officers with the Salvation Army. At one time we lived just north of the Mexico Border. Part of their job was to help Mexicans that came to the US acclimate. They helped with English, finding jobs, housing, as well as looked after their Spiritual Lives. In return some of the ladies taught mom how to cook some South of the Border dishes. These recipes are TexMex!

I would say the one dish I loved more than any other was Mama's Guacamole! I could sit and eat a complete bowl with crackers.

Be sure that your avocado is ripe. You want it to be soft to the touch but not too mushy. If your avocado is on the firm size wait a few days as it will ripen. 

Avocado Recipe
by Eleanor Grantham

1 Avocado (Ripe)
1 tsp Onion finely chopped
Juice of one Lemon
1 Tomato
Pinch of Salt
1 tsp Olive Oil
2 tsp Mayonnaise

Cut avocado in half. Remove the pit. Take a paring knife and score the meat of the avocado horizontally and vertically. Remove from the avocado peeling. Place avocado chunks on a small plate and mash with fork.

Place mashed avocado in a bowl and add lemon juice so the avocado will not turn brown.

Chop up tomato and onion and add to bowl with the remaining ingredients. Mix thoroughly. (I like to add a little chili powder.) Also you can add additional lemon or lime juice to your liking.

Yummy and delicious!

There are many ways to serve the Guacamole: Crackers, Chips, Tacos, Nachos, Enchiladas, and more.

I like to put Guacamole on hamburgers and veggie burgers with a little salsa. You can put it on anything.

One of my brother, Russ', favorite was her Enchilada Recipe. Moms was a little different. Instead of using the enchilada sauce like the picture below she used Hormel Chili without beans.

Enchiladas

by Eleanor Grantham

Frying Tortilla's as described in recipe above:

Make and Roll Enchiladas.

Although these pictures are of Enchiladas with the enchilada sauce that is the only difference between them.